Sausage Pecan Stuffing For Rolled Turkey Breast

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 1 tablespoon olive oil
• 1 lb hot italian sausage
• 1 medium onion
• 2 celery ribs, cut into 1/4 inch dice
• 8 ounces cremini mushrooms, trimmed and thinly sliced
• 2 tablespoons chopped fresh thyme
• 1 cup dry wine, like sauvignon blanc
• 2 cups brioche breadcrumbs
• 1/2 cup pecans, toasted and finely chopped
• 1 large egg

Recipe

• 1 heat oil in a large sillet over medium heat. add sausage, and cook, breaking it into small pieces with a wooden spoon, until browned, 4 to 5 minutes. using a slotted spoon, tranfer sausage to a medium bowl.
• 2 add onion and celery to drippings in skillet, adding more oil if necessary. cook, stirring occasionally, until onions are translucent and celery is tender, about 6 minutes.
• 3 add mushrooms and thyme, and cook, stirring occasionally, until mushrooms are softened, about 2 minutes.
• 4 add wine and stir. scraping browned bits from the bottom of the pan. simmer until reduced by half, 2 to 3 minutes.
• 5 stir in cooked sausage, remove from heat, and let cool slightly in pan.
• 6 working in batches, pulse sausage mixture in a food processor until very finely chopped. (if baking the stuffing outside the turkey, pulse only until coarsely chopped.).
• 7 transfer to a medium bowl. stir in breadcrumbs and pecans, and season with salt and pepper. add egg, and stir to combine. let cool at room temperature.
• 8 stuff as directed (see rolled turkey recipe linked). or.
• 9 to bake outside of turkey; spoon into a buttered 9 x 13 inch baking dish. cover with parchment, then foil, and bake in a 375 degree oven for 25 minutes. uncover, and continue to bake until golden brown, about 15 to 20 minutes.